Perfect One Hour Whole Roasted Chicken
This is the perfect one hour whole roasted chicken recipe. Basted with butter and sprinkled with herbs. The skin is perfectly crisp and the chicken is juicy and tender! This homemade roasted chicken recipe is better than any rotisserie chicken you can buy at the store!
Servings: 5
Calories: 484kcal
Ingredients
- 3½ - 4½ pound whole chicken neck + giblets removed
- 1 lemon cut in half
- 1 head of garlic cut in half
- Few sprigs of thyme rosemary, parsley, sage (or whatever herbs you have on hand)
- 5 tablespoons salted butter melted
- 2 teaspoons kosher salt
- 2 teaspoons lemon pepper seasoning no salt added
- 1 teaspoon fresh thyme leaves pulled off
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Place the chicken on a cutting board and pat dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or an oven-safe frying pan. Sprinkle the chicken with the remaining 1 ½ teaspoon of salt all over.
- BASTE: Melt the butter in the microwave and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with the thyme leaves and lemon pepper seasoning.
- ROAST: the chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a meat thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes if necessary (see notes). Remove roasted chicken from the oven and allow for it to rest for 15-30 minutes before carving.
Notes
-
- If you have the time, I suggest salting the chicken for 1 hour-24 hours in advance. Salt the cavity with ½ teaspoon of salt and the top of the bird with 1 ½ teaspoon of salt. Allow the chicken to sit covered in the refrigerator (if done earlier.) Remove the chicken from the refrigerator 1 hour prior to roasting. This will make homemade rotisserie chicken 100000x better!
- I used a 3 ½ pound chicken and it took exactly 45 minutes to roast. I let the chicken rest for 20 minutes prior to carving. If you're using a 4½ pound chicken, you will need to add an additional 10 -15 minutes of roasting time.
- Please keep in mind this recipe was not tested on an organic chicken. I find that they sometimes take longer to roast (so a 3 ½ pound chicken might take you closer to 1 hour.) The best thing to do is monitor for doneness in the thickest portion of the chicken using a meat thermometer at 45 minutes and then again every 7-10 minutes until it reaches 165ºF.
Nutrition
Calories: 484kcal | Carbohydrates: 3g | Protein: 33g | Fat: 38g | Fiber: 1g | Sugar: 1g
